Evaluation of postharvest shelf life of south Indian culinary melon (Cucumis melo var. acidulus) accessions
Ratnakar M. Shet1*, T.. Shantappa2, Ashok1, Shivanand Hongal1, Raghavendra Gunnaiah3 and R.C.Jagadeesha4
1College of Horticulture, Sirsi, University of Horticultural Sciences, Bagalkot, Karnataka, India.-581401. 2Regional Horticultural Research & Extension Centre, Dharwad, Karnataka, India-580005. 3College of Horticulture, Bagalkot, University of Horticultural Sciences, Bagalkot, Karnataka, India-587104. 4College of Horticulture, Bangalore, University of Horticultural Sciences, Bagalkot, Karnataka, India- 560065. Corresponding e-mail: ratnakar.shet@uhsbagalkot.edu.in
Abstract: Culinary melon (Cucumis melo var. acidulus) also known as Mangalore melon is reported with extended shelf life of more than six months. A study was conducted to assess the variability in the fruit traits with shelf life for selected 52 accessions of culinary melon at room temperature. Fruits were hanged in the air tied with smooth plastic fiber and psuedostem banana fiber, hanged to the roof of a laboratory and observations were recorded on fruit weight loss, change in the color of rind and fruit decay. Significant variation in shelf life and rind color change was observed among the accessions during storage period. The correlation analysis revealed that shelf life had significant positive high association with weight loss during storage (0.602) followed by fruit weight (0.544), flesh thickness (0.401), fruit length (0.359), days to harvest (0.346), peduncle length (0.332) and fruit width (0.322). Twenty-six accessions exhibited shelf life of more than 150 days. Green rind fruits were less vulnerable for discoloration and decay. Among the accessions MS30, MS28, MS79, MS74, MS78, MS39, MS74 and MS6 were identified as promising accessions for shelf life with marginal weight loss, rind color change and fruit traits. Understanding of physiological and biochemical changes in fruits during storage period and identifying candidate genes for shelf life will help exploit this trait to improve the muskmelon.
